This is for all the mint chocolate lovers out there! This decadent treat is nutty, chocolatey and has the perfect amount of peppermint flavour. These brownie peppermint cookies are rich and indulgent tasting, but much healthier than your traditional version! Win!
These healthier holiday cookies are made using wholesome ingredients, without any oil, dairy, eggs, gluten or flour! Now before you go thinking I’ve brought you a salad, let me just be clear, that these are still a cookie, and still a treat.
Are they healthier than store bought?
Yes!
Should you eat the entire tray without sharing?
Probably not.
To make these easy Christmas cookies, I use homemade peanut butter. But you may also use store bought, or almond butter instead. Just make sure you’re using the natural kind, with JUST peanuts with no added sugar or oil.
This recipe is very simple to make and only one bowl required! (Plus a small bowl to make your flax eggs.)
How do you make vegan brownie peppermint cookies?
Prepare your flax eggs in a small bowl and set aside while you gather the remaining ingredients:
- peanut butter
- unrefined coconut sugar
- maple syrup
- peppermint extract
- raw cocoa powder
- baking powder
- baking soda
Combine all the ingredients in a large bowl and mix well, until combined. The batter will be thick and sticky, so use a large fork or silicone spatula to help the ingredients blend together.
Once the batter is combined, use wet hands to form your cookies. Roll a ball approx 1 inch in diameter in your hands. Then place each ball down on your cookie sheet, with lots of room in between each one.
The cookies will spread quite a bit during baking, so leave plenty of space and use two trays if necessary. I wet my hands after forming every 2-3 balls or so to prevent the batter from sticking to my fingers. This will also give you smoother looking cookies.
Once all the balls are formed, gently press each one down slightly to give them a spreading head start.
Now bake your cookies and let your them cool before handling, once out of the oven. The cookies will continue to set while cooling.
Once cooled for about 10 minutes you may garnish your peppermint cookies with crushed candy cane, if using. Remember, to keep this one refined sugar free, skip the optional garnish. If you’re treating yourself for the holidays, then go for it.
Gently press the candy cane pieces into each cookie and let them continue cooling to further set. Then enjoy!
More holiday desserts!
- Dairy Free Shortbread Cookies
- Chocolate Zucchini Bread [Vegan+GF+Oil Free]
- Easy Gingersnap Cookies – Gluten Free
- Vegan Lemon Blueberry Muffins [GF + Oil Free]
Ingredients
- 2 flax eggs
- 1 cup homemade peanut butter or store bought
- ½ cup unrefined coconut sugar
- ½ cup maple syrup
- 1 tsp peppermint extract
- ½ cup raw cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- Optional Garnish: crushed candy canes
Instructions
- Prepare your flax eggs and set aside.
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, add all the ingredients, including your flax eggs (once rested for 5 mins) and mix well. The batter will be thick and sticky. Use a large fork to help incorporate the ingredients.
- Using slightly wet hands, form approx. 1” balls with the batter and pace them on your baking sheet, leaving plenty of space in between each one. Keep wetting your hands every few cookies or so, to prevent the batter from sticking to your hands, and to help form the balls. Press each one down slightly using your fingers.
- Bake for 10 minutes, remove from the oven and allow the cookies to cool for at least 10 minutes before handling.
- Press the crushed candy cane into your cookies, if using.
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